It’s that time of the year again: the season of good eats! With Thanksgiving just a couple of days away, we thought to share some recipes that are delicious, easy to prepare – and healthy!
And what better way to start your Thanksgiving meal with a bowl of warm Butternut Squash soup?
Making soup is a go-to move during the fall and perfect for the holidays. This soup recipe gives you all of the richness you want at your Thanksgiving table, while keeping it light– your guests will never guess that this soup isn’t made with cream!
Butternut Squash Soup; Serves 4-6
Prep time: 5 minutes
Cook time: 30 minutes
- one 2- to 3-pound butternut squash, peeled and seeded
- 2 tablespoons unsalted butter*
- 1 medium onion, chopped
- 6 cups vegetable stock
- salt and freshly ground black pepper
Cut the squash into 1-inch chunks. In large pot melt butter.* Add the onion and cook it until translucent, about eight minutes. Add the squash and the stock. Bring to a simmer and cook until the squash is tender, which will take about 15 to 20 minutes. Remove the squash chunks with slotted spoon and place them in a blender and puree. Return the blended squash to the pot. Stir and season with nutmeg, salt, and pepper. Serve.
*Feel free to use vegan butter to make this recipe vegan.
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